I followed the recipe exactly
using ham hock and kale.
I, too, have never
used ham hocks — have always used good cooked ham pieces in my soups.
Not exact matches
I
use smoked
ham hocks and they come out great.
I also added about a tablespoon of brown sugar and
used chunks of
ham from a frozen homemade honeybaked
ham hock.
Traditional Hoppin» John is made with
ham hock, but in this vegan version we'll be
using «
ham mock» or «sham
hock,» or whatever vegan pun you prefer, it's just a little liquid smoke and bay leaves.
I cooked the traditional - style split pea soup all the time
using a crock pot and smoked turkey instead of
ham hock.
I also
used a smoked turkey leg as I could not get
ham hock.
Some alterations: I
used yellow split pea instead, minced garlic from a jar instead of cloves, added slices of yellow cucumbers (cross pollination with lemon cucumbers from my garden), and I marinated the
ham hocks with apple cider vinegar before placement into the slow cooker.
I
used wonderful (unpeeled) Haruki turnips and greens from the farmers market and a big bunch of curly kale as well, and a huge and delicious
ham hock.
However, if you can't get your hands on any
ham hocks, you can also
use a leftover
ham bone or even smoked turkey wings.
My simplified version
uses bacon and
ham hocks for loads of flavor with a minimal amount of fuss.
Soon editor Jim will post some amazing recipes here (a super soup) to round out the end of the cold weather season, at my column «Gourmet Cooking with the REALTOR (r) in Mind,» and you can make good
use of your Easter
ham bone to replace the pork
hocks, perhaps, and
use the leftovers.